| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soups, Kooknet | 8 | Servings | ||
INGREDIENTS
| 1 | lg | Onion, halved and thinly |
| Sliced | ||
| 9 | oz | Leek, well washed, white and |
| Tender green part sliced | ||
| 3 | Cloves Garlic, thinly sliced | |
| 1 | tb | Fresh Ginger, chopped |
| 2 | tb | Olive Oil |
| 8 | oz | Carrots, pared and thinly |
| Sliced | ||
| 6 | oz | Parsnips, pared and thinly |
| Sliced | ||
| 4 | oz | Turnip, pared and thinly |
| Sliced | ||
| 13 1/3 | oz | Can Plum Tomatoes in Juice |
| 1 | ts | Salt |
| 1/2 | ts | Leaf Marjoram, crumbled |
| 8 | c | Water |
| 1/3 | c | Shallots, finely chopped |
| 1 | tb | Olive Oil |
| 8 | oz | Mushrooms, finely chopped |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | tb | Dry Port Wine |
| 12 | Wonton Wrappers | |
| 2 | Carrots, pared and finely | |
| Diced | ||
| 1 | Parsnip, pared and finely | |
| Diced | ||
| 1 | Leek, washed well and finely | |
| Diced |
INSTRUCTIONS
BROTH MUSHROOM RAVIOLI VEGETABLE GARNISH Broth: Saute onion, leek, garlic and ginger in 1 tb oil in a large saucepan over medium heat until softened, about 10 minutes. Add remaining oil, carrot, parsnip and turnip; cook 5 minutes. Add tomatoes with juice, salt, marjoram and 8 cups water. Bring to a boil. Lower heat; simmer, covered, 45 minutes. Strain through a fine-meshed sieve, pushing on solids to extract all liquid. Discard solids. Set aside. Ravioli: Saute shallots in oil in skillet over medium-low heat until softened, about 6 minutes. Add mushrooms; cook 10 minutes until mushrooms are soft and almost all liquid has evaporated. Stir in salt, pepper and Port. Cook 5 minutes over high heat until liquid has evaporated. Cool to room temperature. Lay 12 wonton sheets on a dry work surface. Cut each wonton in half lengthwise. Lay a scan teaspoonful of mushroom mixture on top-half of each wonton half. Dampen with water 4 sides of top half of wonton where mushroom filling is; fold dry half over filling; press down edges to seal. Repeat with remaining wonton wrappers and filling. Bring consomme to a boil in a large saucepan. Drop ravioli in; cook 2 minutes. Drop in diced carrot, parsnip and leek; cook 2 minutes. Serve. Per serving: Calories: 157, Protein: 4g, Fat: 6g, Carbohydrates: 25g, Sodium: 452mg, Cholesterol: 0mg. Exchanges: 1 starch/bread, 2 vegetable, 1 fat. Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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